| Title: | An HS-SPME-GC-MS Method for Profiling Volatile Compounds as Related to Technology Used in Cider Production |
| Author(s): | Nespor J; Karabin M; Stulikova K; Dostalek P; |
| Address: | "Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technicka 5, 166 28 Prague 6-Dejvice, Czech Republic. Jakub.Nespor@vscht.cz. Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technicka 5, 166 28 Prague 6-Dejvice, Czech Republic. Marcel.Karabin@vscht.cz. Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technicka 5, 166 28 Prague 6-Dejvice, Czech Republic. Katerina.Stulikova@vscht.cz. Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technicka 5, 166 28 Prague 6-Dejvice, Czech Republic. Pavel.Dostalek@vscht.cz" |
| DOI: | 10.3390/molecules24112117 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Volatile aromatic compounds have a major impact on the final organoleptic properties of cider, and their profiles are influenced by a number of parameters that are closely related to production technologies, especially with regard to the raw material, the microorganism used and the fermentation process. In this work, the profiles of volatile compounds (4 fatty acids, 6 higher alcohols and 12 esters) from 34 European ciders were studied using HS-SPME-GC-MS. Volatiles were isolated by HS-SPME using a CAR/PDMS fiber. Analytical data were statistically evaluated using principal component analysis, and differences in composition of volatiles between cider produced using 'intensified' technologies and that of ciders produced by traditional production processes were demonstrated. This difference was mainly due to varying contents of some higher alcohols (2-methylpropanol, isoamyl alcohols, hexanol, and butane-2,3-diol) and esters (ethyl 2-methylbutanoate, butylacetate, and hexyl acetate)" |
| Keywords: | Alcoholic Beverages/*analysis Alcohols/analysis Esters Fermentation Food Microbiology/methods *Gas Chromatography-Mass Spectrometry Volatile Organic Compounds/*analysis/*chemistry Hs-spme-gc-ms cider volatile compounds; |
| Notes: | "MedlineNespor, Jakub Karabin, Marcel Stulikova, Katerina Dostalek, Pavel eng TE02000177/Technology Agency of the Czech Republic/ Switzerland 2019/06/07 Molecules. 2019 Jun 4; 24(11):2117. doi: 10.3390/molecules24112117" |
